On Wed 07 Dec 2005 10:59:09p, Thus Spake Zarathustra, or was it
PastaLover?

> Wayne Boatwright wrote:
>> On Wed 07 Dec 2005 09:28:39p, Thus Spake Zarathustra, or was it
>> PastaLover?
>>
>>
>>>Andy Katz wrote:
>>>
>>>>On Wed, 07 Dec 2005 20:08:59 -0700, PastaLover >
>>>>wrote:
>>>>
>>>>
>>>>
>>>>>I think it's called a Jamacian meat pattie, or an empanada, or a meat
>>>>>pie, or a Cornish pasty... Just about every culture has something
>>>>>like this, baked or fried, hand-held size or larger, dough or pastry
>>>>>encasing a mix of ground meat, seasoning, and sometimes veggies.
>>>>
>>>>
>>>>No. I'm talking specifically about meatloaf.
>>>>
>>>>Andy Katz
>>>
>>>After reading another couple posts, maybe I'm misunderstanding exactly
>>>what it is you're wanting....
>>>
>>
>>
>> This is typical meatloaf, the sort that Andy is referring to.
>> Meatloaves are generally made with ground meats (beef, pork, veal).
>>
>> http://natural-beef.com/images/main-meatloaf.jpg
>>
>> Picture that wrapped entirely in pastry or puff paste and baked until
>> the pastry is done. (I couldn't find a picture of that.)
>>
>
> Okay. So is the meatloaf cooked before the pastry or at the same time?
> If at the same time, it's what I originally described.
>

The meatloaf is baked first, then wrapped in pastry and baked again. If
the meatloaf mixture was wrapped in pastry while still raw and then baked,
no doubt the pastry would be burnt and very greasy by the time the meat
inside was cooked. It's the mass of meat that makes the difference. Even
with Beef Wellington (boeuf en croute) made with tenderloin of beef, the
meat is roasted first, then wrapped in pastry and baked again.

What you originally described were various hand-sized meat "pies", not
meatloaves.

I'm not trying to be snotty, but may I ask where you live that you have
never seen or heard of a meatloaf?

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!